Hi C.B., macarons tend to get soggy if they're frozen already filled. To ensure the cookies maintain their pleasant texture, consider freezing the cookie halves and filling them once they're thawed and are at room temperature. The cookie shells can be frozen for up to three months in an airtight container. As for your question about adding a flavor or extract, you're more than welcome to experiment with different flavors. We find that adding extracts and oils tends to impart an artificial flavor, so instead, we like to use real ingredients to flavor the cookies. Here are some of our favorite flavor variations: - For coffee-flavored macarons, process 2 teaspoons espresso powder with the almond flour and sugar. - For chocolate macarons, sift 1/4 cup cocoa with the 1 cup confectioners' sugar you'll be processing with the almonds. Cut the amount of almond flour to 1 1/4 cups. Process as directed. - For pistachio macarons, use 3/4 cup almond flour and 3/4 cup pistachio flour, adding a drop or two of gel paste green food coloring and pistachio flavor, if desired. Add the color and flavor when whisking the nut flour into the meringue. - For hazelnut macarons substitute 3/4 cup hazelnut flour and 3/4 cup almond flour for the 1 1/2 cups almond flour, proceeding as directed. - For raspberry macarons, fill the cookies with raspberry jam and color the batter with a drop or two of gel-paste or powdered food color.

We hope this helps, and happy baking! Kye@KAF

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